White Chocolate Chip Cookies are moist, chewy, and full of creamy white chocolate flavor. A delicious twist on the classic chocolate chip cookie!

Soft and buttery white chocolate chip cookies on a platter with one cookie being taken from the plate.

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These White Chocolate Chip Cookies are soft, chewy, and absolutely delicious – a fun twist on a classic chocolate chip cookie. They’re packed with smooth, creamy white chocolate chips and the buttery dough is bursting with vanilla flavor.

I have to admit – I’m a total cookie snob! I won’t touch store-bought cookies, and if a cookie even looks overbaked, I’m out. It’s not my proudest trait, but hey, we all have our quirks. The upside? My cookie obsession has pushed me to perfect my recipes, and these white chocolate chip cookies are as close to perfection as it gets. I can’t wait for you to try them!

Ingredients in White Chocolate Chip Cookies

I always keep these ingredients on hand for when the cookie cravings hits!

Butter – One cup of softened butter makes these cookies extra soft and delicious.
Sugar – One cup of granulated sugar
Brown Sugar – One cup, packed, for extra chewiness.
Almond Extract – Adds a slightly, nutty, rich flavor. You can also use vanilla extract.
Vanilla – Enhances the flavor of the white chocolate chips.
Eggs – Two large eggs (or three small to medium eggs, if needed).
All-Purpose Flour – Three cups, sifted and leveled.
Salt – One teaspoon of kosher or table salt.
Baking Soda – Helps the cookies rise perfectly.
White Chocolate Chips – One 12-ounce bag for that creamy, sweet chocolatey goodness.

Ingredients to make White Chocolate Chip Cookies including butter, salt, baking soda, eggs, vanilla, almond extract, flour, sugar, brown sugar and Vanilla baking chips.

Use room temperature butter. You should be able to press your finger into the butter slightly. This makes a huge difference in how your cookies bake!
Cream butter and sugars well. Use a paddle attachment on a stand mixer to beat the butter and sugars together until light and fluffy.
Mix dry ingredients separately first. This helps distribute the salt and baking soda evenly before adding to the wet ingredients.
Chill the dough if needed. You can bake these cookies right away or chill them in the fridge to bake later.

Baking sheet with parchment paper and scoops of White Chocolate Chip cookie dough with a cookie scoop.

Baking Suggestions

Line your baking sheets. Use parchment paper or a silicone baking mat to prevent sticking.
Use a cookie scoop. This helps ensure are the cookies are the same size and bake evenly.
Don’t overbake! One of the biggest secrets to soft and chewy cookies is the baking time. I always bake my cookies for about 9-11 minutes, just until the edges are slight golden.
Let them rest. Leave the cookies on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely. I admit I eat a few while they’re still warm and gooey!

Freshly baked White Chocolate Chip cookies on a cooling rack next to a spatula.

How to Store White Chocolate Chip Cookies

At room temperature. Store fresh cookies in an air tight container for up to a week.
In the freezer: These cookies freeze well for several weeks. Let them thaw for a few minutes before enjoying.
Freezing cookie dough: Scoop dough onto a baking sheet and freeze until firm. Transfer the frozen dough balls to a freezer bag and bake fresh cookies anytime!

This is a basic cookie dough that can be changed up a million different ways. Here are some additions that complement these cookies well:

Nuts: Chopped macadamia nuts, pecans, or almonds add extra crunch.
Dried Fruit: Cranberries or dried cherries pari beautifully with white chocolate.
Double Chocolate: Add milk or dark chocolate chips for extra indulgence.